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Dutch Dill Casserole Bread
From the Kitchen of Sharmagne Walks Far Woman

1 TBSP active dry yeast
1/4 cup warm water
1 cup milk
2 TBSP sugar
2 tsp kosher salt (or 1 tsp table salt)
3 TBSP butter plus one pat of softened butter
8 scallions minced greens and all
1 TBSP fresh or dried dill
1 TBSP dill seed
1 egg
3 1/4 to 3 1/2 cups white flour
Dissolve the yeast in the warm water in a medium sized bowl.  Heat the milk
and add sugar, salt, and 2 TBSP of the butter.  Stir until dissolved.
Add minced scallions, fresh or dried dill, dill seed.  Beat in the egg.  Cool
to lukewarm.  This is very important so you don't kill the yeast.  Blend the
cool milk mixture into the swollen yeast.  Add 3 cups of flour and stir until
you have a thick dough. Turn onto a flowered surface and knead for 10 minutes
until smooth adding flour as necessary.  Clean bowl and butter it.  Put dough
in turn to coat.  Cover with plastic wrap and let rise in a warm place for 30
minutes.  Punch dough down and let rest.  Butter a shallow glass casserole
dish.  Shape dough into a ball and rub with the soft butter.  Let rise 25
minutes.  bake in a preheated oven at 350 for 35 minutes.  Remove to cooling
rack and rub crust with butter.
(Yield 1 8 inch round)

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